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I love curry puff so much, ever since I was a kid. However, I started making my own curry puff only a few years back when living in Sydney. In Malaysia, 3 curry puffs for RM1 still can be found in many places. Why make then? Homemade always the best, I will know what I am eating. Another reason is, no chilli for John. Yes, he loves curry puff too.

I always make in bulk, then pack 4 pieces in a small zip lock bag before keeping them in the freezer. When I feel like eating it, piping hot curry puff will be ready in no time. Let's start making some!

Ingredients (24 pcs):

Pastry:

250g all-purpose flour

50g rice flour

50g tapioca or corn flour

50g butter

50g vegetable oil

130ml icy cold water + pinch of salt

Filling:

600g potato, peeled and diced

1 large onion, diced

2 tbsps curry powder (for seafood)

2 tbsp vegetable oil

Some curry leaves

1 cup water (+/-)

Salt to taste

Methods:

Filling: Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

Cook until potato has changed colour on the edges then add in curry powder and chilli paste (if using). Cook for 1 minute, add in water and bring to boil.

Add salt to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.

Cool completely before use.

Pastry: In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

In a small sauce pan, melt and heat butter with oil.

Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes.

Assemble: Divide and shape dough into 24 equal balls. Then roll out each ball into a 8-10cm circle, wrap in a heap tablespoon. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

Cook's Notes:

If swirl pastry version is preferred, check out my other post for pastry recipe.

Potato can be substituted with sweet potato.

To keep in the freezer, pack into small packets (leave space between each puff).Can be kept in the freezer up to 3 months.

Lydia, I made some curry puffs based on yr recipe, I got a question, my dough got some white dots dots after resting for 15 mins, why is there white dots? and why did you use rice flour and tapioca flour, and not just all plain flour? what kind of difference does it make to the skin texture?

MK Mummy,If we are referring to the same thing, those white dots are "cooked" flour as hot oil is used. They will puffed up once fried. Rice flour is to make the pastry crispy, and added some tapioca flour to make it "lighter"(crispy but not hard, like in Kuih Bangkit). Correct me if I am wrong.

Hi Lydia,I tried this receipe n it turns out very nice. My puff when hot it was very delicious but when it was cold after few hours, it turn soft. I made a mistake of not adding a pinch of salt into the ice water. And by the time, I realized it, the dough had already been kneaded n was left to rest for 10 mins. Then only I quickly add some salt iced water to the dough again n knead it once again. Could that had been the reason for such flop cold pastry ?

The salt water part is to add saltiness in the pastry nothing to do with the crispiness. YES, this curry puff would not stay crispy for long. If you prefer crispy curry puff, try out my Crispy Curry Puff recipe.

Extra curry powder for extra zing or try another brand (1 I always used baba's). Also, fry the potato with curry powder till dried before adding in water, this will help in bring out the curry flavour. Oil + fry.

Reheat: Micro to heat up the centre part, and toaster to crisp the outer layer. Enjoy!